Menu

Baharat Rib-Eye

  • Details
  • Related Items

Enjoy this sneak peek from the upcoming release of World Spice at Home, by World Spice Merchant Amanda Bevill and cookbook author Julie Kramis Hearne. Available September 30th 2014!

Necessity is the mother of invention, and this beautiful pairing is a classic example. When we found ourselves out of our favorite steak rub one night, we had baharat on hand and whipped this up. Now there is a new favorite in the house. Baharat adds aromatic elements of cinnamon and allspice to a simple meat rub, and it transforms the rib-eye with unexpected flavors. The earthiness of the mushrooms is a nice complement to the spices and steak. We like to serve this with garlic mashed potatoes.

Baharat Ribeye

Baharat Rib-Eye

Serving Size: Makes 6 servings

Baharat Ribeye

Ingredients

    For the mushrooms:
  • 2 pounds mixed cremini, chanterelle, and other mushrooms, cleaned and quartered
  • 2 tablespoons butter, divided
  • 2 tablespoons extra- virgin olive oil, divided
  • 2 tablespoons finely minced shallot
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 1 yellow onion, halved and cut into ½-inch slices
    For the steak:
  • 1 tablespoon extra-virgin olive oil
  • 3 (1-pound) rib-eye steaks (about 1-inch thick)

Instructions

  1. Preheat the ovento 375 degrees.
  2. In a 10- to 12-inch cast-iron skillet over medium heat, add the mushrooms and cook until any moisture from the mushrooms releases and evaporates. Add 1 tablespoon each of the butter and olive oil, and the shallot and cook until the mushrooms start to crisp up and turn golden. Sprinkle with the thyme, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Transfer to a plate. In the same skillet, heat the remaining 1 tablespoon each butter and olive oil over medium-low heat. Add the onion and sauté for 30 minutes, stirring gently every 4 to 5 minutes. Turn the heat down to low if the onions are cooking too quickly. Once caramelized, sprinkle with the remaining salt and pepper. Return the mushrooms to the skillet, stir, and set aside.
  3. To make the rub, stir together the baharat, brown sugar, salt, and pepper in a small bowl. Generously rub the steaks on both sides.
  4. To prepare the steaks, in a 10- to 12-inch cast-iron skillet, heat the olive oil over medium-high heat. Add the steaks and cook for 3 minutes on each side, or until a nice golden crust forms. Transfer the steaks in the pan to the oven. Continue cooking for 6 minutes for medium-rare. Remove from the oven, loosely cover with foil, and allow the steaks to rest for at least 5 minutes. Reheat the skillet with the mushrooms for several minutes, or until nice and hot. Slice the steaks into ½-inch-thick slices and serve half of a rib-eye to each guest with the mushroom mixture on the side.
https://www.silkroaddiary.com/baharat-rib-eye/

*(c)2014 By Amanda Bevill and Julie Kramis Hearne. All rights reserved. Excerpted from World Spice at Home: New Flavors for 75 Favorite Dishes by permission of Sasquatch Books.

Tagged with:

 8 Comments

  1. Andrea Tweedie says:

    I said OMG this is good with every bite I took 🙂

  2. Karen says:

    I love this recipe. I used the rub on chicken and cooked it on the stove. Unfortunately, my house now smells like a like I’ve been cooking the dish for the past 24 hours. I cannot get the smell to go away although everything has been cleaned. Do you have any recommendations or how to get rid of the smell?

    • Sherrie says:

      Aside from opening windows for a time, you could always simmer a pot of water on the stove with lemon and fresh rosemary or with cinnamon to “overtake” the lingering aroma. You could also leave a box of baking soda open by the stove – it will absorb the aroma over time. Sometimes cooking smells linger in the fans over the stove, so the simmer water with things in it could help that, too.

  3. Patricia jack says:

    Your gift set is a great idea but two recipes I read call for 3 TABLESPOON of spice and set come with only two. Difficult to try or sample?

    • Sherrie says:

      The idea behind our Flavor Companion is to give a sample of the spices and blends featured in our book, so that you can try out some of the recipes. (Most recipes use what is in the jar, or a lesser amount.) This recipe, while being very delicious, does call for 3 lbs. of rib eye and is meant for a family-style meal. Perhaps just making 1 or 2 steaks instead? It is worth it…

Add a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Baharat Lamb Stew

Print Arabic Baharat Lamb Stew in Kabocha Squash Yield: Serves 6 Ingredients 3 tablespoons olive oil, divided 3 lbs. lamb stew meat, cut into 1-1/2″ chunks 1 teaspoon kosher salt, divided 1/2 teaspoon black pepper, …

Kofte Meatballs with Marash Yogurt Sauce

These Kofte Spiced lamb meatballs are a crowd pleaser, made more marvelous with Marash Chile Flakes and warm yogurt sauce. Sound exotic? It is! But they are easy to make and the seasonings have wide …

World Spice at Home

World Spice at Home

Who says you have to make curry with curry? Not us! When my friend and mentor Julie Kramis Hearne approached me to co-author World Spice at Home, I was thrilled to accept. Julie’s book vision …